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BS 4317-22:1989 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph

Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph




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ISBN: 0580176444

Keywords:
Cereal food products, Cereal products, Reproducibility, Rheological properties, Food testing, Dough, Flour, Cereal flour, Mechanical testing, Test equipment, Specimen preparation, Cereals, Food products, Testing conditions, Water-absorption tests, Consistency (mechanical property), Wheat, PDF
Publication Date29 Sep 1989
Product SKU200224
ISBN0580176444
BSI CodeBS 4317-22:1989
No. of pages12
PublisherBritish Standards Institution
Identical National Standard to:
  • ISO 5530-3:1988




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